Loaded Corn
Equipment
Ingredients
Total Time: 35 minutes
For the Corn:
- 6 corn cobs about 3 pounds, in husks
- 3 ounces goat cheese crumbled
- Zest of 1 lime
- ¼ cup cilantro leaves
- ¼ cup fried shallots see tip on page 85
- Lime wedges to serve
For the Sriracha & Lime Butter:
- ½ cup chopped butter softened
- ¼ cup sriracha sauce
- 2 tsp lime juice
Instructions
For the Corn:
- Cook the corn in their husks in a large saucepan of boiling salted water for 3 minutes or until almost tender.
- Drain and cool.
- Peel back the husks and remove and discard the silks.
- Tie the husks back with kitchen string.
- Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
- Bend the husks back so the corn will fit in the air-fryer basket.
- Wrap just the husks in foil to prevent burning.
- Carefully pull out the air-fryer pan and basket and place half of the corn cobs in the basket.
- Keep the temperature set at 400°F and set the timer for 10 minutes.
- Leave to cook.
- Transfer the cooked corn to a plate.
- Repeat cooking with the remaining corn cobs.
For the Sriracha & Lime Butter:
- In a small food processor, process the softened butter until whipped.
- Add the sriracha and lime juice and process until smooth.
Assembly:
- Spread the Sriracha & Lime Butter on the hot corn.
- Top the corn with crumbled goat cheese, lime zest, cilantro leaves, and fried shallots.
- Serve with lime wedges.